breeze inn crabcakes
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Just finished reading a book called Savannah Breeze and a version of this recipe was included. I like the idea of baked rather than fried - every calorie counts! Crab cakes are popular in costal areas where crabs are prevalent!
yield
4 -6
prep time
2 Hr 15 Min
cook time
15 Min
method
Bake
Ingredients For breeze inn crabcakes
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1 Tbspbutter or olive oil
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2 Tbspred onion, minced
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1 clovegarlic, minced or grated
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2 Tbspred or orange bell pepper, minced
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2 tspold bay seasoning
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3 Tbsp1/2 and 1/2 or milk
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1 Tbspspicy brown mustard
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1egg
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1/2 tspparsley, minced fine
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1/2 cbread crumbs or finely crushed saltines
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1 lbcrab meat or any mild white fish if crab is unavailable
- TOPPING
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1/2 cbread crumbs or finely crushed saltines
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1/4 cparmesan cheese, grated
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2 Tbspolive or grapeseed oil
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2 Tbspbutter, melted
How To Make breeze inn crabcakes
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1Saute veggies in butter or oil until no longer crisp - about 3 minutes. Add the seasoning, milk and mustard.
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2Mix together and add egg, parsley and bread or cracker crumbs. Gently fold in the crab or fish. (If using fish, make sure it is shredded or broken up to give it same consistency as the crab meat.)
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3Form into 8 patties, and pat gently so they're about 1/2 inch thick. (If these are to be appetizers, make the patties smaller)
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4Stir together the cheese and bread crumbs, then pat onto both sides of cakes. Chill in fridge until firm, about 2 hours.
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5Place chilled patties on cookie sheet, sprinkle with oil/butter mixture. Bake at 400ºC for 7-10 minutes.
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6Serve with a dollop of remoulade sauce or mango salsa.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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